Affogato al Caffè


Yield: 6-8 Servings


Affogato al Caffè
Coffee-Drowned Gelato

Freshly brewed espresso, for serving (1 or 2 shots per serving)
1 cup heavy cream
Gelato (recipe below)
Unsweetened cocoa powder as needed, for garnish (optional)

“Flower of Milk” Gelato
Makes 1 quart
2 cups milk
2 cups heavy cream
1 3/4 cups sugar
1 tablespoon light honey
1/2 teaspoon vanilla extract


Affogato al Caffè
Coffee-Drowned Gelato

Brew espresso coffee.
Whip the cream to medium peaks.
Scoop the frozen gelato into a glass and pour the espresso over the gelato. Top with a dollop of whipped cream and serve with some cocoa powder sprinkled on top (and a straw that you can use to drink the coffee).
Gelato Fior di Latte

“Flower of Milk” Gelato
Heat the milk and cream in a large saucepan over medium heat, then add the sugar and honey and stir to dissolve. Add the vanilla extract.
Strain through a fine-mesh sieve into a glass or metal container. Cool the gelato base over an ice water bath or in the refrigerator, stirring from time to time. When completely chilled, pour into an ice cream maker. Process according to the manufacturer’s instructions.
Transfer to a container and freeze for about 2 hours before serving.

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